Bay Leaf and Thyme-Scented Roasted Winter Squash and Garlic

recipe
Whole, unpeeled garlic cloves roast along with butternut squash in this aromatic side dish. Give each guest a couple of garlic cloves, and invite them to extract the mellow roasted pulp over the squash.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 131
Caloriesfromfat 17 %
Fat 2.5 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 2.7 g
Carbohydrate 28.6 g
Fiber 7.9 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 303 mg
Calcium 120 mg

Ingredients

10 cup (2-inch) cubed peeled butternut squash (about 3 pounds)
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 garlic cloves, unpeeled
8 fresh thyme sprigs
6 bay leaves
Cooking spray

Preparation

Preheat oven to 450°.

Combine all of the ingredients except cooking spray in a large bowl; toss to coat. Arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 45 minutes or until tender, stirring after 20 minutes. Discard thyme and bay leaves before serving.

Donata Maggipinto,

Cooking Light

October 2004
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